Vegan Italian Dressing (Oil-Free!)
A bold, tangy Italian-inspired dressing that's quick & easy! Hummus adds a beautiful, creamy texture but you can leave it out if preferred.
Servings4
Ingredients
- 1/4 cup red wine vinegar (or white wine vinegar)
- 1/4 cup hummus*
- 1 1/2 Tbsp. nutritional yeast
- 2 tsp. pure maple syrup
- 2 tsp. white miso
- 1 1/2 tsp. Dijon mustard
- 1 tsp. Italian seasoning (or more to taste)
- 1/4 tsp. garlic powder (or 1 clove fresh garlic)
- 1-2 Tbsp. fresh parsley, chopped
Instructions
- Add all ingredients except fresh parsley to a small high-speed blender. (I use a NutriBullet.) Blend until smooth. Taste and adjust flavors if desired.
- Add parsley and pulse once or twice. (Blending too much will turn the dressing green.)
Notes
*Non-creamy version: Omit hummus. Instead blend in 2 Tbsp. water and 1-2 tsp. chia seeds. It will slightly thicken as it sits. (Though I much prefer the creamy hummus version!)
Oil-free: I use my homemade oil-free hummus recipe as most store-bought hummus contains oil.
Yield: Recipe makes about 1/2 cup dressing (just over).
Nutrition Per Serving (Estimate)
Calories: 58 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 128 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 101 IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 1 mg